Liming Eggs.

Waikato Times, Volume XXII, Issue 1806, 2 February 1884, Page 2 (Supplement)

Liming Eggs.

At a recent meeting of a Western Dairy and Egg Association, the following directions as to liming eggs was indorsed: To make a pickle, use stone lime, fine salt and water, in the following proportions: One bushel of lime, eight quarts of salt, twenty-five tenquart pails of water. The lime must be of the finest quality, free from sand dirt; lime that will slack fine, white and clean. Hare the Bait clean and the water pure and sweet, free from all vegetable or decomposed matter. Slack the lime with a portion of the ■water; then add the balance of the water and the salt. Stir well three or four times, at intervals, and then lot it stand until well settled and cold. Either dip or draw off the clear pickle into the cask or vat into which it is intended to preserve the eggs. When the cask or vat is filled to the depth of fifteen or eighteen inches, begin to put in the eggs, and when they lie, say about one foot deep, spread around over them some pickle that is a little milky in appearance, made so by stirring up some of the very light lima particles that settled last; and continue doing this as eaoh lot of eggs is added. The object of this is to have the fine lime drawn into the pores of the shells, as it will be by a kind of inductive process, and thereby conseal the much eggs. Care should be taken not to get too much of the lime in ; that is, not enough to settle and stick to the shells of the eggs and render them difficult to clean when taken out. (The chief cause of tbiu, watery whites in limed eggs is that they are not properly sealed in the manner described. Another cause is the putting into the pickle old, stale eggs that have thin, weak whites.) When ihe eggs are within four inches of the top of the cask or vat, cover them with factory cloth, and spread on two or three inches of the lime that settles in making the piclde, and it is of the first and greatest- importance that the pickie be kept continually up over this lime.